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Double Chocolate Cupcakes with Creamy Chocolate Buttercream

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These double chocolate cupcakes have a soft, fluffy, and moist crumb with rich chocolate flavor. Each cupcake is topped with creamy chocolate buttercream frosting.

  • Total Time: 2 hours
  • Yield: 12 cupcakes

Ingredients

Scale

Chocolate Cupcakes

  • 1 cup all-purpose flour (125 grams), spooned and leveled
  • 1/2 cup cocoa powder (45 grams), Dutch-processed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil (60 ml)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (120 ml), room temperature
  • 1/3 cup freshly brewed coffee (80 ml), or boiling water

Chocolate Buttercream

  • 1 cup unsalted butter (226 grams), softened to room temperature
  • 3.5–4.5 cups powdered sugar (385–495 grams), sifted
  • 3/4 cup cocoa powder (68 grams), sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3–4 tablespoons whipping cream (45–60 ml), or milk

Instructions

Chocolate Cupcakes

  1. Preheat the oven to 350°F (180°C) and line a 12-cavity muffin pan with muffin papers.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In a separate large bowl, whisk together the oil, egg, vanilla extract, and buttermilk until no pieces of egg remain.
  4. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Whisk together.
  5. When the batter is about 60–70% mixed, carefully pour in the hot coffee or boiling water. Whisk until smooth.
  6. Spoon the batter into the prepared cupcake pan, filling each cavity about halfway. You should get 11 or 12 cupcakes. If you get only 9 or 10, the cupcakes are too full.
  7. Bake one tray at a time on the middle rack of the preheated oven for 16–20 minutes, or until the tops feel slightly firm and an inserted toothpick comes out clean.
  8. Let the cupcakes cool in the pan for 10–20 minutes, then transfer them to a wire rack to continue cooling.

Chocolate Frosting

  1. In a large bowl, using a stand or hand-held electric mixer, beat the butter until fluffy.
  2. Add 2 cups of powdered sugar, vanilla extract, and salt. Beat until combined, starting with the mixer on low speed.
  3. Turn the mixer down to low and beat in the cocoa powder. If it is lumpy, sift the cocoa powder first.
  4. Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream, until the desired sweetness and thickness are reached.
  5. Frost the cupcakes using a piping bag and your favorite cupcake piping tip, or a flat-edged knife. Optionally decorate with chocolate chips or sprinkles.

Notes

  • Room Temperature Ingredients: Make sure the egg and buttermilk are at room temperature before starting for the best results.
  • Frosting: If frosting the cupcakes with a knife, you won’t need as much frosting. Use:
    • 1/2 cup butter
    • 2–3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 cup plus 2 tablespoons cocoa powder
    • 1–3 tablespoons whipping cream
  • Make-ahead and Storage: Cupcakes are best enjoyed the same day they are made. Store leftovers in an airtight container at room temperature for 2–3 days or in the refrigerator for 3–5 days. To make the cupcakes a day ahead, let them cool completely and store in an airtight container at room temperature. Make the frosting on the day of serving.
  • Nutrition: Nutrition information is an estimate based on one cupcake with frosting, assuming the recipe yields 12 equal cupcakes and all the frosting is used.
  • Equipment: 12-cavity muffin pan.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking

Find it online: https://recipebyemma.com/double-chocolate-cupcakes-with-creamy-chocolate-buttercream/